INSTRUCTIONS: In a large bowl, mix all ingredients, then knead, fold, use a food processor, and you want the consistency to not be sticky, but not dry.

Tacky is more like it, so it sticks to your hand but then releases.

If it does not do that, add more water if too dry, or add more flour if too wet.

Wrap all ingredients in a bowl with plastic wrap on top and leave on the counter for 10 minutes - 1 hour.

Then remove plastic and roll out with a wine bottle, press out with your hands, rolling pin, etc.

For best results, let sit for at least 1 hour at room temperature and for the best best results put in the refrigerator overnight or 2 days in a plastic container, sprayed with cooking spray or oil, then covered with room to grow.

Take out, stretch and put on sheet pan, put all toppings on, bake dough at 450 for 15 minutes.

Mike Hauke’s Pizza Dough Variations

Ingredients

<strong>
BAKING SODA PIZZA DOUGH</strong><br><br>
4 cups all-purpose flour<br><br>
1 tablespoon salt (kosher salt or sea salt preferred)<br><br>
1 tablespoon baking soda<br><br>
2 tablespoon olive oil or any oil, who cares!<br><br>
2 tablespoons softened butter or margarine, whatever you want!<br><br>
1 egg (scramble)<br><br>
2 cups milk, or almond milk, or soy milk, this dough doesn't discriminate!<br><br>
<strong>TOPPINGS</strong> - cheddar or american cheese, hamburger meat/ground beef, ketchup, mustard. I think this dough works great for american style hamburger. Mayo too!<br><br>
<strong>INSTRUCTIONS:</strong> In a large bowl, mix all ingredients, then knead, fold, use a food processor, and you want the consistency to not be sticky, but not dry. <br><br> Tacky is more like it, so it sticks to your hand but then releases. If it does not do that, add more water if too dry, or add more flour if too wet.<br><br> Wrap all ingredients in a bowl with plastic wrap on top and leave on the counter for 10 minutes - 1 hour. <br><br> Then remove plastic and roll out with a wine bottle, press out with your hands, rolling pin, etc. <br><br> This dough you can use immediately! Roll out dough on sheet pan. Bake dough at 450 for 10 minutes, take out of the oven, top with your ingredients, then put back in the oven for another 5-10 minutes.<br><br><br>
<strong>
Old Fashion Pizza Dough </strong>- I like my dough wet and sticky, so you may want to add a little more flour<br><br>
2 teaspoons active dry yeast or instant yeast<br><br>
1.25 cups warm water<br><br>
2 tablespoons olive oil<br><br>
3 cups flour (bread, rice, almond, hi-gluten, all purpose...it's all good!)<br><br>
1 tablespoon salt<br><br><br>
<strong>INSTRUCTIONS</strong>: In a large bowl, mix all ingredients, then knead, fold, use a food processor, and you want the consistency to not be sticky, but not dry. <br><br> Tacky is more like it, so it sticks to your hand but then releases. <br><br> If it does not do that, add more water if too dry, or add more flour if too wet. <br><br> Wrap all ingredients in a bowl with plastic wrap on top and leave on the counter for 10 minutes - 1 hour. <br><br>Then remove plastic and roll out with a wine bottle, press out with your hands, rolling pin, etc.<br><br> For best results, let sit for at least 1 hour at room temperature and for the best best results put in the refrigerator overnight or 2 days in a plastic container, sprayed with cooking spray or oil, then covered with room to grow.<br><br> Take out, stretch and put on sheet pan, put all toppings on, bake dough at 450 for 15 minutes. <br><br><br>
<strong>Ritz Cracker PIzza Dough</strong><br><br>
2 teaspoons active dry yeast or instant yeast<br><br>
1.25 cups warm water<br><br>
2 tablespoons warm butter<br><br>
4 cups food processed ritz crackers, packed super tight<br><br>
1 tablespoon salt<br><br>
<strong>TOPPINGS</strong> - white cheddar cheese, boursin cheese, beef jerky or dried meats<br><br>
<strong>INSTRUCTIONS:</strong> In a large bowl, mix all ingredients, then knead, fold, use a food processor, and you want the consistency to not be sticky, but not dry. <br><br>Tacky is more like it, so it sticks to your hand but then releases. <br><br> If it does not do that, add more water if too dry, or add more flour if too wet. <br><br>Wrap all ingredients in a bowl with plastic wrap on top and leave on the counter for 10 minutes - 1 hour. <br><br> Then remove plastic and roll out with a wine bottle, press out with your hands, rolling pin, etc. <br><br> This dough you can use immediately! Roll out dough on sheet pan. <br><br>Bake dough at 450 for 10 minutes, take out of the oven, top with your ingredients, then put back in the oven for another 5-10 minutes.<br><br><br>
<strong>
Ramen Noodle Pizza Crust</strong><br><br>
4 packs of ramen noodles<br><br>
1/2 cup soy sauce<br><br>
1 cup shredded cheese (does not matter type but mozzarella works best)<br><br>
<strong>TOPPINGS</strong> - soft boiled egg, roasted pork, shredded chicken, japanese hot sauce<br><br>
<strong>INSTRUCTIONS:</strong> In a large bowl, take ramen noodles out of packets and cover in hot water from the faucet.<br><br> Let sit for 30 minutes.<br><br> Drain noodles, dump in a bowl, fold-in the cheese and soy sauce. <br><br> Dump all ingredients into a sheet pan, press down a little and spread out. <br><br> Bake this dough at 450 for 20 minutes with roasted pork, chicken or any other protein/cheese you want to bake for another 10 minutes. <br><br> Take out of the oven, let cool, top with egg, hot sauce, garnish with nori or scallions and sesame seeds and enjoy!<br><br><br>
<strong>Bread Crumb PIzza Dough</strong><br><br>
2 teaspoons active dry yeast or instant yeast<br><br>
1.25 cups warm water<br><br>
2 tablespoons olive oil<br><br>
4 cups bread crumbs<br><br>
1 tablespoon salt<br><br>
<strong>TOPPINGS</strong> - canned cannellini beans sauteed with rosemary spice, parm cheese, chopped up bacon like pancetta<br><br>
<strong>INSTRUCTIONS</strong>: In a large bowl, mix all ingredients, then knead, fold, use a food processor, and you want the consistency to not be sticky, but not dry. <br><br> Tacky is more like it, so it sticks to your hand but then releases. <br><br> If it does not do that, add more water if too dry, or add more flour if too wet. <br><br> Wrap all ingredients in a bowl with plastic wrap on top and leave on the counter for 10 minutes - 1 hour.<br><br> Then remove plastic and roll out with a wine bottle, press out with your hands, rolling pin, etc.<br><br> This dough you can use immediately! Roll out dough on sheet pan. Bake dough at 450 for 10 minutes, take out of the oven, top with your ingredients, then put back in the oven for another 5-10 minutes.<br><br>